Ingredients
- 4 tbsp. butter
- 1/4 c flour
- 1/2 onion, chopped
- 2 cloves garlic, thinly sliced
- 2 c milk
- 2 heaping tablespoons prepared horseradish
- salt and pepper, to taste
- 18 oysters, shucked, drained and patted dry
- 1/3 c dried breadcrumbs
- 1/3 c grated Parmesan cheese
- 1/3 c olive oil
- Dash to 1 tsp crushed red pepper flakes
Instructions
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and whip up a roux, whisking until it turns blonde, for about 5 minutes.
- Add the onions and garlic, lower the heat, and continue cooking and stirring until the onions are soft.
- Slowly whisk in the milk. Bring to a boil, then immediately reduce the heat to low. Let the sauce simmer, stirring occasionally, until it’s thick enough to coat the back of a spoon, for about 30 minutes.
- Remove the pan from the heat and stir in the horseradish, salt and pepper. Cover the saucepan with plastic wrap and let cool.
- Preheat the oven to 450 degrees. Salt and pepper the oysters and place them in a baking dish in a single layer. Pour the cooled sauce evenly over the oysters.
- In another bowl, mix the breadcrumbs, Parmesan, olive oil and pepper flakes until the oil moistens the breadcrumbs. Sprinkle over the oysters and sauce in the baking dish.
- Bake 15 minutes or until topping turns golden brown.
